Spiced Cod Tacos

with Mashed Avocado & Butter Lettuce-Peanut Salad

35 MIN

4 Servings

From the Test Kitchen

It's taco night, chefs—and we’re wrapping warm tortillas around flaky, zesty cod, coated with Mexican spices and browned in a hot pan. (First, you’ll cut your cod into even strips, ensuring quicker cooking and creating more surface area to coat.) These ingredients find a refreshing counterpoint in marinated cabbage and cucumber. To round out each taco with rich, tangy flavors and deliciously creamy consistency, we’re also adding avocado mashed with yogurt and lime juice.

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Nutrition

PER SERVING
Calories

580 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Thinly slice the cucumber into rounds. Cut out and discard the cabbage core; thinly slice the leaves. Cut off and discard the root end of the lettuce; separate the leaves. Roughly chop the peanuts. Quarter the lime. Pit, peel, and medium dice the avocado; place in a medium bowl and top with the juice of 1 lime wedge to prevent browning. Season with salt and pepper. Pat the cod dry with paper towels. Cut crosswise into ½-inch-wide strips; transfer to a large bowl.

2 Marinate the cucumber & cabbage:

In a large bowl, combine the cucumber, cabbage, vinegar, a pinch of the spice blend, and the juice of 2 lime wedges. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

3 Make the dressing & mash the avocado:

While the cucumber and cabbage marinate, in a bowl, combine the yogurt and the juice of the remaining lime wedge. Slowly stir in 1 tablespoon of olive oil until thoroughly combined. Season with salt and pepper to taste. Add half the dressing to the bowl of seasoned avocado. Using a fork, mash to your desired consistency; season with salt and pepper to taste.

4 Cook the cod:

While the cucumber and cabbage continue to marinate, add the remaining spice blend to the bowl of cod; season with salt and pepper. Gently toss to coat. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned cod in a single, even layer and cook, carefully turning occasionally, 5 to 7 minutes, or until browned and cooked through. Transfer to a paper towel-lined plate.

5 Warm the tortillas:

While the cod cooks, stack the tortillas on a large piece of aluminum foil; tightly wrap the foil around the tortillas. Carefully place directly onto the oven rack and warm 6 to 8 minutes, or until heated through and pliable. Remove from the oven. When cool enough to handle, carefully unwrap the warmed tortillas.

6 Make the salad & serve your dish:

While the tortillas warm, in a large bowl, combine the lettuce and cheese; season with salt and pepper. Add enough of the remaining dressing to coat the salad (you may have extra dressing). Toss to thoroughly coat; season with salt and pepper to taste. Transfer to a serving dish. Garnish with the peanuts. Divide the cooked cod, mashed avocado, and marinated cucumber and cabbage among the warmed tortillas. Divide among 4 plates. Serve with the salad and any remaining dressing on the side. Enjoy!